The possibilities for this dish are limited only by what you’ve got fresh on hand, so don’t hold back—add other summer vegetables, like peppers, eggplant or sweet onions.
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Prepare a medium-hot grill fire.
Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.
Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.
I love this dish. It is very simple to make and delicious! You can mix things up a bit by adding other vegetables in addition to the squash. I recommend using a grill skillet so that you don't have to worry about the vegetables falling through the grill. I've also made this dish on the stove and it came out just as good!
No grill here, so sauteed everything in batches. Added yellow onions to the squashes: yellow, zucchini, and some unidentified variety with green and white stripes. Did the sausages whole in a different pan: Aidell's Mango Jalapeno Chicken Sausage. Went over very well, no leftovers. 5 stars because one regular guest said, "This is the best meal here so far." Never underestimate the power of sausage.
Lots of ways to vary this one. I used zucchini, red and yellow onion wedges, whole mini bella mushrooms, and a red, yellow, and orange pepper. For herbs I used basil, cilantro, tarragon, and thyme....odd mix but it seemed to work. I added a couple of cloves of garlic, minced, to the vegetables before grilling, when I tossed them with the olive oil, salt, and pepper. I think both the capers and the olives was overkill...I would prefer just the capers next time. A sprinkle of goat cheese or feta might be nice too. I left the sausages whole, and kept the vegetables in big chunks for ease of grilling and so that it would all be done at the same time.
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